Description
A hearty, plant-based skillet dish featuring protein-rich lentils, roasted seasonal vegetables, and a creamy, tangy tahini sauce.
Ingredients
Scale
For the Crust:
- 1 cup dried green or brown lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 large red bell pepper, chopped
- 1 red onion, sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 3 cups vegetable broth
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 2–3 tablespoons water
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes, bell pepper, and red onion with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add lentils and toast for 1 minute. Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid.
- In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, and enough water to achieve a drizzle-able consistency. Season with a pinch of salt.
- Combine cooked lentils and roasted vegetables in the skillet. Warm together over low heat for 2-3 minutes.
- Serve the lentil and vegetable mixture warm, drizzled generously with the lemon-honey tahini sauce and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.